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"Red, White and Blue Berry Cream Pie"

This pie is one I frequently make for bake sales at our church. I can hardly ever set it down on the sale table without someone picking it right up and saying, "Mark this one sold!" —Cindy Zarnstorff, Anchorage, Alaska
8 ServingsPrep: 30 min. + chilling


  • 1 pastry shell (9 inches), baked
  • 1-1/2 cups sugar
  • 1/4 cup plus 1-1/2 teaspoons cornstarch
  • 1-1/2 cups water
  • 1/4 cup plus 1-1/2 teaspoons raspberry gelatin
  • 1 pint fresh or frozen unsweetened blueberries
  • 1 teaspoon lemon juice
  • 1 pint fresh or frozen unsweetened raspberries
  • 4 ounces cream cheese, softened
  • 1/3 cup confectioners' sugar
  • 1-3/4 cups whipped topping


  • For berry layers, combine sugar, cornstarch and water in medium
  • saucepan, stirring to dissolve. Cook until thick and clear. Add
  • gelatin; stir until dissolved.
  • Divide mixture in half. Stir blueberries and lemon juice into half of
  • the mixture; spread over bottom of pie shell. Refrigerate. Fold
  • raspberries gently into remaining half of mixture; set aside.
  • For cream layer, beat together cheese and sugar until smooth. Mix in

2 of 2

"Red, White and Blue Berry Cream Pie" (continued)

Directions (continued)

  • the topping; spread over blueberry layer. Refrigerator until set.
  • Carefully spread raspberry layer over cream layer. Chill for at
  • least 4 hours before serving. Yield: 8 servings.
Nutritional Facts: 1 serving (1 slice) equals 455 calories, 15 g fat (8 g saturated fat), 21 mg cholesterol, 161 mg sodium, 79 g carbohydrate, 3 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.